Breadmaking became a huge hobby during the pandemic. Many of us enjoyed trying out new recipes and different techniques. As a result, it wasn’t uncommon to stumble upon bread types we had never heard of before or ones we didn’t know much about. For instance, focaccia and schiacciata seem very similar but are different bread variations.
You’re here because you want to know the difference between French bread and sourdough bread. Is there even a difference, you may ask? Isn’t it all just bread? I love bread in all its forms, so does it even matter if it’s French or sourdough?
Most people drawing breath in North America have had a slice of pizza at least once in their lives and eaten a soft pretzel. The end products are pretty different, so it may come as a surprise as to how similar the two doughs are to each other.
One of the biggest challenges beginning bakers face is handling sticky bread dough. Your first impulse is to reach for the flour, but it’s not always the right solution.
It’s a common question among sourdough bakers. How long can sourdough discard stay in the fridge? You don’t want to throw the discard away, it’s a great ingredient to use in several baked recipes.
You’ve decided to prepare Challah bread for your family ahead of time. You want to be sure that you have ample time to spend with your family. So how do you do it? Can you freeze Challah dough? Is freezing Challah dough the best plan for you?
Baking sourdough is a popular bread choice, especially for home bakers these last few years. Between the lovely crumb of the bread and the slightly sour taste, this complex bread is fun to make and wonderful to eat.
French bread versus Italian bread, what are the differences between these two beloved staples? They’re far more than just bread made in France or Italy.
Both sourdough and ciabatta are popular sandwich bread choices, and you can find both of them at most bakeries and supermarkets. They are both baked in similar ways using essentially the same ingredients.
Yes. You can feed a sourdough starter with spelt flour and get a very tasty outcome. Spelt flour is a great substitute for whole wheat flour and supplies a higher nutritional value.
Using the right tools in the kitchen can elevate your food from good to great. The difference between a pretty good loaf of bread and bakery-quality work may come down to something as simple as where you choose to proof your dough!
Are you wondering how to strengthen a sourdough starter? It can be a daunting task, but it’s one that all bakers should be aware of, as it helps create a personalized sourdough recipe.
Baking is a fantastic combination of science and art. While following a recipe is important, there are certain skillsets and terms to master so you can enjoy different types of bread, pastries, cakes, and so much more.
Whether you are new to bread-making or an experienced bread veteran, you should know that a banneton is a useful tool when it comes to maintaining the shape of your dough as it proves. These specially designed baskets are commonly used for sourdough bread, but they work for other types as well.
Whether you have a sourdough starter that’s been passed down for generations in your family or you have a new starter that you’re making from scratch, it can be incredibly frustrating if it isn’t rising.
Do you love baking bread or making good homemade pasta? Struggling to find the perfect flour for your dietry needs? You should consider the KitchenAid Grain Mill.
On average 20-25 pieces per loaf, but you’ll find that the number of slices in a loaf will depend on several factors. We cook with different kinds of bread and use it for many purposes, and the purpose often determines how we slice a loaf.
Although the UK and US have many things in common, including language and cultural traditions, some things don’t directly translate from one country to another. Surprisingly, flour is one of those things. Many British transplants to the US have discovered some of their favorite baking recipes don’t turn out quite right.
Baking bread at home gives you a delicious end product with none of the sugars, preservatives, or other additives you often find in store-bought options. However, bread can pose a daunting challenge for even the most experienced bakers. It can take hours of physically demanding kneading and finicky temperatures to get everything just right.
The Great Bake 
